Thursday, 27 December 2012

Methi Pulao | Methi Rice | Fenugreek Leaves Rice

Methi pulao is a yumm one dish meal that is really easy to prepare. The methi leaves give a beautiful flavor to the pulao. You need not prepare any special side dish for it, any raita or even papad/chips will do, which makes it one of the best choices for lunch box.

Ingredients:

Rice - 1 cup

Methi leaves - 1 cup

Green Peas - 1 cup

Onions -1 medium

Ginger-garlic paste - 1 tsp

Turmeric powder -1/2 tsp

Jeera/cumin seeds -1 tsp

Coriander/Dhaniya powder - 1-1/2 tsp

Red chilli Powder -1 tsp

Garam masala -1/2 tsp

Salt - As required

Ghee - 1 tsp

Oil - 1 tbsp

How To Prepare Methi Pulao:

Take only the leaves from the methi bunch and discard the stem. Wash the leaves and keep side. Dice the onions into small squares.

Wash rice and drain the water. Fry the rice in 1 tsp of ghee for a few minutes and pressure cook the rice till 2 whistles. Take out and spread it out in a wide basin to cool.

Heat oil in kadai and add jeera. When the jeera splutters, add chopped onions and fry till they are transparent.

Add peas and turmeric powder and mix well and saute for a few minutes.

Add ginger-garlic paste, dhaniya powder, red chilli powder, salt and mix well and fry till it gives out a good smell.

Add the methi leaves, mix well and close it with a lid and let it cook on reduced flame. Do not add water. Stir in between so that it does not stick to the bottom.

Check if the peas are cooked and add garam masala powder and mix well and cook for a few more seconds and remove from fire.

Add it to the rice in the basin and mix well.

Methi Pulao is ready. Serve it with raitha, papad or chips and enjoy!!.

mmmm interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain. We invite you to visit my blog from Spain, with traditional recipes from the State of Valencia.

This week “The Giraboix” in http://valenciagastronomic.blogspot.com.es Going to lose?